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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Stuffing: 3 tbsp. olive oil 1 1/2 tbsp. minced shallot 3 tbsp. fine dry breadcrumbs 1/2 cup ricotta cheese 1/2 cup grated Bel Paese cheese 1/4 cup plus 2 tbsp. grated parmesan cheese 1 large egg yolk 1 small clove garlic, peeled and minced 2 1/2 tbsp. minced fresh basil leaves 1 1/2 tbsp. butter 1/4 tsp. salt 1/4 tsp. pepper
Chicken: 4 large chicken thighs with skin attached
Directions
For Stuffing: Heat oil in a small skillet. Add shallots and cook about 3 minutes until tender. Stir in breadcrumbs. Remove pan from heat and transfer shallots to a large bowl. Cool to room temperature. Using a fork, stir in ricotta, Bel Paese, parmesan, yolk, garlic, basil, butter, salt and pepper.
For Chicken: Preheat oven to 325 degrees. Butter a large shallow baking pan. Pat chicken dry with paper towels. Gently work your fingers under the skin to pull it away from the meat without tearing. Spread stuffing evenly under loosened skin. Transfer chicken to prepared pan. Bake, basting occasionally, about 40 to 45 minutes until chicken is cooked through and juices run clear. Serve immediately.
Serves 4.
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